Recipe by KCFOXY
"If you like those restaurants with tapestries on the walls, pillows on the floor and little brass tables, you will enjoy this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulgur wheat and onion are graced with hints of cinnamon, allspice and chicken broth. Raisins and slivered almonds top off this lovely dish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vegetable oil, divided
1 1/2 pounds
boneless lamb stew meat cut into 1/2 inch strips
dry bulgur wheat
1 1/2 cups
Absolutely fantastic! At the other reviewer's suggestions, I used a higher quality lamb meat and made sure to trim half the fat to allow a little extra to flavor the dish since most of it seems to burn off. I also added couscous instead of the bulgar, and it seemed to be just as good. I added a little extra cinnamon, too. The raisins added just the touch of sweetness to compliment the dish, but my boyfriend hates raisins, so I drizzled a bit of honey over the top of his dish, and he said it complimented the flavors very well. I'm definitely keeping this to make again, and I'm eager to find some sides that will pair up well with this main course. Perhaps something a bit spicy?
I used lamb stew meat like the recipe said, but it turned out rather bland and chewy. I'd recommend trying it with higher quality meat.
This looked quick, simple, and like something a 'little different' so I made it this evening. Very tasty! I didn't have bulghar at home so I used couscous - I think it worked out just fine.
This was delicious! I used a lamb shoulder steak and sliced it thinly. The meat was a touch bland, but it's not so obvious when it's mixed in with everything else. The combination of flavors is great and very different from what I usually eat!
This was perfect, oh my god I think we're having this every week!
This dish is an excellent adventure in Middle Eastern cooking! It's fairly simple to make. The raisins are essential! We substituted beef for lamb once, it turned out successful, but the lamb is definitely superior. Thanks for sharing this recipe.
delicious! not difficult at all, though a bit time consuming
Sooo good!I was a little leary to try it because I only had ground lamb on hand, but OH MY!I added a little extra bulgur to even out the lamb amount and also added a can of sliced carrots so it was a complete meal!I could eat lamb every day lol and not tire of it...So I am always excited to find new recipes (excuses) to make it.THis is a keeper...THANK YOU for sharing this!
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb Lover's Pilaf
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 297
** Calories from Fat: 112
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make mini lamb balls in a spicy tomato and eggplant sauce.
Watch Chef John make succulent, fragrant, slightly spicy lamb shanks.
What's cooking in Polson? This impressive lamb dish.